This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.
The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with a homemade stock!
Chicken and rice recipe
This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!
Readers tell me they love it because:
it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
quick to prepare – active prep time is under 10 minutes; and
it’s very, very delicious!
The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!
So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….
…. AND fluffy rice. GARLIC BUTTER rice, at that!
(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)
What you need for this baked Chicken and Rice
Here’s what you need:
Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds flat per chicken.
Uncooked white rice – any “normal” white rice will work just fine here (plain, long grain, short grain, Jasmin, basmati). Steer clear of speciality rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer – directions are in the recipe;
Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
Butter, garlic & onion flavour base – this forms the flavour base for the rice and because this recipe is all about convenience, we “oven saute” them – fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.
How to make chicken and rice in the oven
And here’s how to make it. The first 2 steps shown below is the “oven sautéing” of the onion and garlic referred to above. This is what gives the rice the amazing buttery garlic flavour!
The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy (I’m of Japanese background, all Asians are snobs when it comes to rice). It’s got all the flavour from the juices of the chicken and you get crispy bits on the edges that I just want to pick off and have all to myself!
What to serve with chicken and rice
Add a big leafy salad on the side with a salad dressing of choice (Balsamic Dressing and Honey Mustard Dressing are on heavy rotation in my life these days). Or add some steamed vegetables and toss with a salad dressing while hot – they’ll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!
Oh – and in the video, you’ll see this 4 Minute Gravy as a suggested extra. You don’t need a sauce for this because the rice is so well flavoured and the chicken is juicy. But if you have the time, gravy will take it over the top!
Dinner just got real easy. Enjoy! – Nagi xx
Watch how to make it
Oven Baked Chicken and Rice recipe video!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oven Baked Chicken and Rice
Ingredients
- 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)
Chicken Rub (Note 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
Optional garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Optional gravy
- Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat (pictured in video).
Recipe Notes:
Nutrition Information:
Oven Baked Chicken and Rice originally published March 2019, updated April 2020 with improved photos, videos and step photos added. No change to recipe – I wouldn’t dare, readers love it as is!
More popular Chicken and Rice recipes
Life of Dozer
He was squinting, so I lent him my sunglasses 😂
And flashback to the original publication date of this recipe, back when Dozer was recovering from a knee operation:
Caved and splurged on a ramp – got tired of heaving a 40kg/80lb dog in and out of the car multiple times a day…..
Amy made this recipe for dinner tonight using boneless skinless chicken thighs because that’s what I had defrosted. I followed the recipe exactly as described. To say it was delicious is an understatement! It was really really really good and very easy. I did find that it took a little longer to fully evaporate the liquid from the rice so that it would fluff And not be too wet. Other than that there was no issue . I can see how using a variety of different spice blends would make this a tasty dish with variety. It’s a.keeper.
Hi! I made the Chicken Thighs and Jasmine rice last night for dinner and it was wonderful. I have made jasmine rice before and it was usually pretty bad, thank you for explaining the water ratio! This time it came out perfect.
The easiest chicken and rice bake recipe i’ve ever done! Super easy and super delicious! I have made a few times now with a couple different rubs. Each time cook to perfection and a family favorite. I’ve never had bake chicken, so tender and juicy!
I made the baked chicken rice dish tonight as per recipe and it was just absolutely delicious, full of flavour, will definitely make again.
Have tried a few of your recipe’s and have not been disappointed.
Thank you !
I am not a huge cook (normally it’s my husband) but made this and it was such a hit!! Thank you so much and it’s so good— the whole family loves.
I made two pans as I wanted to double recipe. The first pan was a 13×9 and the other one around 11.5×14, and the bigger pan came out too dry. The first pan was so flavorful and juicy but the second had dried out a bit. Not bad but the 13×9 pan is definitely better! Also, I only had 4 thighs per pan so that contributed to the bigger pan being dry. I will definitely make again, in two 13×9 pans and for fun try a different spice blend. But it was really easy even though I was tired. So thank you Nagi!
Thank you! I was wondering about that size pan
Thank you! I was wondering about a 9X 13 pan.
I made this on a whim. I never follow directions either….I just kind combine ingredients. BUT THIS TIME I followed the really easy steps and minimal ingredients list …and IT’S DELICIOUS!! THANK YOU SO MUCH FOR SHARING!
I did it as written with skinless boneless chicken thighs perfect had leftovers and will use it for chicken fried rice
The only thing I added to the seasonings was Cayenne because I like spicy and a teaspoon of rotisserie season….. WHEN I TELL YOU…. this is soooooooo GOOOOOD! It’s almost half past 11 at night and this my husband’s 3rd full plate. I just clicked the first recipe I saw and I’m soooo glad it was this one!!! If yalls was bland you definitely messed something up! 20/10 for me
Is this fan forced?. I usually cook at 160 fan forced so wondering how much longer to cook? Thanks
Another all in one (tray) bakes I will be trying out. Definitely keep these easy, quick but definitively delicious meals coming, Nagi! They are real life-savers on weeknights (and everyday! Who wants to slave for hours in the kitchen to provide a healthy homecooked meal without resorting to expensive takeouts?)
Absolutely delicious and easy! First time making this and I had no white rice, so used an Aldi box mix of jambalaya and the organic ready to eat brown rice in a bowl we get from Costco. I used only about 2 C of broth and water combined. Followed all other directions exactly. This is very friendly to pivoting to what’s on hand in your pantry.
Added roasted asparagus on the side. Keeper!
My entire family loves this recipe! It seems hit or miss with the rice being completely cooked, and I don’t know why because I don’t change the way I make it. So I pre-cook the rice for about 10 minutes now. Perfect every time.
This was an outstanding dish. I used 12 drumsticks because I had a big package of chicken. I used all the exact same measurements the regular recipe calls for. I seasoned the chicken the night before and set it in the refrigerator until I was ready to use it. I’m assuming those spices flavored the rice because the rice tastes great and I see the seasonings on the rice. I did have to cook it for 2 hours in the oven covered. Maybe because I had more legs than required but after it being in the oven for 50 minutes it still had a lot of juice covering the rice and the chicken was still a little tough. After another hour the liquid was cooked down and the chicken was fall off the bone tender. I will be making this on numerous occasions when I want something delicious and quick. After it was done I did spray the chicken with olive oil and put back in the oven for an additional 15 minutes uncovered.
the chicken I think is best cooked for 2 hours on the rice….1 hour is too short of a time
Made this recipe using 4 chicken breasts. The meat was tender and juicy and the rice was full of flavour. I thought the seasoning may be too much but it was so delicious. This is now my new go to chicken recipe!
Delicious!! I pre-make your spice rub and save it in a jar for ease of use. I rubbed this generously on boneless chicken thighs and I used Japanese rice. Flavorful and comforting! Thank you for sharing. 🙂
Great idea! I usually make a big batch of her salad and noodle dressings but didnt think of doing the same for the rubs. Duh!
Was absolutely demolished by the family and has been requested again in the coming weeks!
Thank you Nagi for ANOTHER FAB RECIPE!!
YES!!!!!!! I will 100% be doing this again and again and AGAIN!!! wow the rice is amazing. I read the reviews about it being bland and noticed the recipe didn’t call for any added salt to the rice only on the chicken so I added a dash of salt and extra garlic powder to the liquid before I mixed it in. I left this cooking in a dutch oven style pan for 50 minutes covered removed the lid and broiled for 4-5 minutes. LAWD HAVE MERCY. The rice is soooooo good. Oh yea I added peas and carrot mix about a cup to the rice, and I made 3 cups of jasmin rice total using the exact liquid measurements I would normally cook the rice (4cups liquid). You can really season the chicken however you like (I did) also I used boneless skinless thighs. Thanks so much for publishing this recipe. This is going to save me so much time for cooking and cleaning!
Great family meal. I double it when we have dinner guests. Love that I can try various seasonings to the chicken every time. Favorite so far is a lemon and herb blend from Coles. Two thumbs up.